This week's lunch box was borne out of a desire to make and eat my favorite potato salad for lunch, followed by the begrudging conclusion that just potato salad does not a responsible lunch make. So I added some things—handfuls of arugula and a base of black quinoa—to turn a side dish craving into a full-fledged meal. More

This week's lunchbox was borne out of a desire to make and eat my favorite potato salad for lunch, followed by the begrudging conclusion that just potato salad does not a responsible lunch make. So I added some things—handfuls of arugula and a base of black quinoa—to turn a side dish craving into a full-fledged meal. More

Small, sweet beets are plentiful in CSAs and farmers markets this time of year And while roasted beets are delicious, sometimes you just don't have time to heat up your oven. This hash is quick to prepare and makes a colorful, earthy brunch. More

The frita is a classic regional American burger created by Cuban immigrants in South Florida. While the standard is a thin, griddled patty with a spiced ketchup-based sauce, my take on it is a slightly larger version designed for the backyard grill with a boldly seasoned pork and beef patty, a creamier sauce, and more vegetables. The crisp shoestring potatoes that are the hallmark of a traditional frita remain the same. More

This breakfast mash up takes basic skillet potatoes to the next level with the addition of gooey soft-cooked eggs and melted cheese. Shredded cheddar is tossed with the potatoes and onions and toasts along the bottom of the skillet, giving you plenty of golden brown cheese. More

Potato and leek soup is filling, cheap, easy to make, and almost always tastes more complex than its name implies. In Rachel's Irish Family Food, Rachel Allen adds even more complexity to the standard purée by building the soup base with smoky bacon. She also ups the allium quotient by adding a chopped onion to the mix, and finishes it all of with a bright swirl of parsley pesto. More

As Rachel Allen explains in her new book, Rachel's Irish Family Food, there is no definitive recipe for Irish stew. The meat and vegetable stew is often a household specialty with its own family tricks and tweaks. Allen's take is a no-frills version with a short ingredient list. Her technique, however, builds a good amount of flavor and body with so few components: She picks bone-in lamb shoulder chops for the bulk of the stew, which contributes extra body to the broth and keeps the lamb succulent. In addition to browning the chops, Allen also browns the vegetables to build extra fond and give the usually wan roots more color. The stew is finished with a generous sprinkling of both chives and parsley to give a final burst of freshness. More

As Rachel Allen explains in her new book, Rachel's Irish Family Food, there is no definitive recipe for Irish stew. The meat and vegetable stew is often a household specialty with its own family tricks and tweaks. Allen's take is a no-frills version with a short ingredient list. Her technique, however, builds a good amount of flavor and body with so few components: She picks bone-in lamb shoulder chops for the bulk of the stew, which contributes extra body to the broth and keeps the lamb succulent. In addition to browning the chops, Allen also browns the vegetables to build extra fond and give the usually wan roots more color. The stew is finished with a generous sprinkling of both chives and parsley to give a final burst of freshness. More

A lowcountry boil is the southeastern coast's equivalent to a New England clambake. Take the fresh shellfish catch of the day, and dump it in a giant pot with some vegetables and sausage, and you're more than halfway to a giant feast for you and your friends. The boils I attended growing up were usually full of shrimp, potatoes, and corn, but there can be quite a bit of variance in the pot. In Rebecca Lang'sAround the Southern Table, the lowcountry boil includes crawfish along with the requisite shrimp, but crab would be just as welcome. More

A lowcountry boil is the southeastern coast's equivalent to a New England clambake. Take the fresh shellfish catch of the day, and dump it in a giant pot with some vegetables and sausage, and you're more than halfway to a giant feast for you and your friends. In Rebecca Lang'sAround the Southern Table, the lowcountry boil includes crawfish along with the requisite shrimp, but crab would be just as welcome. More